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Fresh Corn & Tomato Fettuccine

 Fresh Corn & Tomato Fettuccine
Whole wheat pasta tossed with tomatoes, corn, red peppers, green onions and a little feta is a sure-fire winner. —Angela Spengler, Clovis, New Mexico
4 ServingsPrep/Total Time: 30 min.


  • 8 ounces uncooked whole wheat fettuccine
  • 2 medium ears sweet corn, husks removed
  • 2 teaspoons plus 2 tablespoons olive oil, divided
  • 1/2 cup chopped sweet red pepper
  • 4 green onions, chopped
  • 2 medium tomatoes, chopped
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 1 cup crumbled feta cheese
  • 2 tablespoons minced fresh parsley


  • In a Dutch oven, cook fettuccine according to package directions,
  • adding corn during the last 8 minutes of cooking.
  • Meanwhile, in a small skillet, heat 2 teaspoons oil over medium-high
  • heat. Add red pepper and green onions; cook and stir until tender.
  • Drain pasta and corn; transfer pasta to a large bowl. Cool corn
  • slightly; cut corn from cob and add to pasta. Add tomatoes, salt,
  • pepper, remaining oil and pepper mixture; toss to combine. Sprinkle
  • with cheese and parsley. Yield: 4 servings.
Nutritional Facts: 2 cups equals 422 calories, 15 g fat (4 g saturated fat), 15 mg cholesterol, 580 mg sodium, 56 g carbohydrate, 10 g fiber, 17 g protein.